Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying

Food Chemistry

Volumn 69, Issue 3, 2000, Pages 301-307

  Che Man, Yaakob B ^a   Jaswir, Irwandi ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

PALM OIL; PLANT EXTRACT; ROSMARINUS OFFICINALIS EXTRACT; TRIOLEIN;

ARTICLE; COOKING; DEGRADATION; LIPID ANALYSIS; OXIDATION; PHYSICAL CHEMISTRY; QUALITY CONTROL;

ROSMARINUS OFFICINALIS; SALVIA; SOLANUM TUBEROSUM;

EID: 0034656955     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00270-8     Document Type: Article

References (23)

1. Official and tentative methods of the American Oil Chemists' Society. 3rd ed. 1974;American Oil Chemists' Society, Champaign, IL.
2. Augustin M.A., Berry S.K. Effectiveness of antioxidants in refined, bleached and deodorized palm olein. Journal of the American Oil Chemists Society. 60(1):1983a;105-107.
3. Augustin M.A., Berry S.K. Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying. Journal of the American Oil Chemists Society. 60(8):1983b;1520-1524.
4. Berger, K. G. (1984). The practise of frying. Palm Oil Research Institute of Malaysia. Bangi, Selangor, Malaysia: PORIM Tech No 9.
5. Berner, D. L., & Jacobson, G. A. (1973). Spice antioxidant principle and process for the extraction thereof. US Patent. 3,732,111.
6. Berry S.K. Cyclopropene fatty acids in some Malaysian edible seeds and nuts: I. Durian (Durio zibethinus, Murr). Lipids. 15:1980;452-455.
7. Bracco, U., Loliger, J., & Viret, J. L. (1981). Production and use of natural antioxidants. Journal of the American Oil Chemists Society 58, 686-690.
8. Chang S.S., Ostric-Matijasevic B., Hsieh O.A.L., Cheng L.H. Natural antioxidants from rosemary and sage. Journal of Food Science. 42(4):1977;1102-1106.
9. Chipault J.R., Mizuno G.R., Lundberg W.O. The antioxidant properties of spices in foods. Food Technology. 10:1956;209-212.
10. Cuvelier M.E., Berset C., Richard H. Antioxidant constituents in sage (Salvia officinalis). Journal of Agricultural Food Chemistry. 42:1994;655-669.
11. Franke E.N., Warner K., Moulton K.J. Sr. Effects of hydrogenation and additives on cooking oil performance of soybean oil. Journal of the American Chemists Society. 62(9):1985;1354-1357.
12. Houlian, C., & Ho, C. T. (1985). Natural antioxidant. In D. Min & T. Smouse, Flavour chemistry of fats and oils. Champaign IL.
13. IUPAC (1979). Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry (6th ed), Paquot. Oxford, UK: Pergamon Press Ltd.
14. Kun, T. Y. (1990). Improvements in the frying quality of vegetable oil by blending with palm olein. Palm Oil Research Institute of Malaysia (PORIM). Bangi, Selangor, Malaysia: Palm oil development No. 15.
15. Larmond, E. (1977). Laboratory methods for sensory evaluation of food. Ottawa, Canada: Food Research Institute, Published 1637.
16. Lin, F. S., Warner, C. R., & Fazio, T. (1981). Alteration of phenolic antioxidants in heated vegetable oil. Journal of the American Chemists Society, 65, 789-792.
17. Lumley I.D. Polar compounds in heated oils. Varela G., Bender A.E., Morton I.D. Frying of food: principles, changes, new approach. 1988;166-173 Ellis Horwood, Chichester, UK.
18. Nakatani, N. (1989). Food antioxidant production from sage. Japan patent, 1-44232.
19. Saito Y., Kimura Y., Sakamoto T. Studies on the antioxidant properties of spices. J. Jpn. Soc. Food Nutr. 29:1976;404-409.
20. Steel, R. G. D., & Torrie, J. H. (1980). Principles and procedures of statistic. New York, USA: McGraw Hill.
21. Varela G. Current facts about the frying of food. Varela G., Bender A.E., Morton I.D. Frying of food: principles, changes, new approach. 1988;10-25 Ellis Horwood, Chichester, UK.
22. Varela O.M., Roso B.R., Varela G. Effects of frying on the nutritive value of food. Varela G., Bender A.E., Morton I.D. Frying of food: principles, changes, new approach. 1988;93-102 Ellis Horwood, Chichester, UK.
23. Watanabe Y., Ayano Y. Antioxidative activities of distillated water-soluble and ethanol-soluble fractions from spices. J. Jpn. Soc. Food Nutr. 27:1974;181-183.